PALEO PUMPKIN PIE

Total Time: 1 hour, 15 minutes

PALEO PUMPKIN PIE

Ingredients

    CRUST
  • 1⅓ cups ground pecans
  • ⅔ cup ground golden flaxseeds
  • 6 tablespoons melted ghee (clarified butter)
    FILLING
  • 8 OZ cream cheese at room temperature
  • ½ xylitol
  • 2 eggs
  • 1 can (15 oz) pumpkin puree
  • ½ cup canned coconut milk
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg

Instructions

  1. Preheat oven to 350 degrees
  2. To make crust – in medium bowl stir crust ingredients together and press into 9” pie pan. Bake 15 minutes or until lightly browned.
  3. To make filling – in a large bowl beat cheese and xylitol with electric mixer on medium speed until smooth. Add eggs one at a time, scraping bowl sides after each egg. Add pumpkin, coconut milk, vanilla, cinnamon, nutmeg, ginger and cloves. Beat on low speed until well blended.
  4. Pour into pie crust. Place on baking sheet. Bake 45 min or until a knife inserted in the center comes out clean. Place on rack to cool completely.
  5. Serve with whipped coconut cream if desired.
http://discoverwellnesspearland.com/paleo-pumpkin-pie/